Toh says food shouldn't just be plated to look pretty; there needs to be a reason for every component in the picture. — TRISHA TOH
Eunice Martin Lim’s slim figure is hunched over a table filled with an assortment of plated desserts. In the background is a large heap of dried autumnal flowers, a russet spray that sets the tone for the colour scheme Lim is working towards.
In pursuit of perfection, Lim twiddles and twists the sweet treats, moving each concoction a couple of centimetres away before surveying the results.
